Homecook Medium Cut Marmalade 850 g

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Add the sugar, stirring well to dissolve. Increase the heat and boil rapidly for about 20 minutes, or until setting point is reached. Step 6 Do lengthy calculations to work out how many jars will be needed, based on normal jars of jam containing 454g and the tin of Ma Made promising 6lbs of marmalade. Only realise that normal jars contain roughly 1lb, so that means 6 jars, after resorting to a spreadsheet. Doh. When the oranges are cool enough to handle, cut them in half and scoop out the flesh, pith and pips into a bowl. Pour the orange pulp into a muslin bag and secure with kitchen string. Add to the pan. Scrub the oranges to remove the wax, then simmer them in a large saucepan with 2 litres of water for about 2 hours, or until the skin is very soft and can easily be pierced with a fork. Step 2

Remove the pips and place them on a large square of muslin. Tie the muslin into a bag with a piece of string - the string needs to be long enough to secure the bag and be tied to the handle of the saucepan, but also must reach the bottom of the pan. Step 4 Sit in the sunshine eating toast and marmalade, even if you have run out of butter. Lemon juice? Pah. I think it tastes just fine. Paddington would be proud. Battle with tin opener to opened dented tin of Ma Made. Somehow succeed in getting the contents out.Officially: “Test after 2 minutes, by drawing a finger over the surface. If it wrinkles, setting point has been reached. If not, reboil for a few minutes. Test again.” Well, I tried the finger business after two minutes, and it seemed a little bit wrinkly, so I kept the marmalade boiling for a few more minutes, then took it off the heat and had another go. Bring the marmalade to a rolling boil for 10-15 minutes. Skim off any orange scum that rises to the surface.

Leave marmalade to stand for a further 2-3 minutes, before pouring into warmed jars.” The wide mouthed metal funnel I was given years ago came in really handy here, for transferring hot marmalade from an enormous pan into the jars with minimal mess. Preheat the oven to 110°C (90°C fan) mark ¼. Warm the sugar in a large roasting tin for 20min. Add to the pan and stir until dissolved. Rest a warmed sugar thermometer in the liquid, bring to the boil, then reduce the heat and bubble until the temperature registers 104°C ‘jam stage'. Cook at this temperature for about 10min.If you can't get unwaxed fruit, rub with a tiny drop of washing-up liquid, rinse well and dry. Weigh the fruit - you need around 1.6kg (3½lb) in total - then cut in half. Squeeze by hand or with an electric juicer to extract as much juice as possible, then pour into a jug through a sieve to catch any pips. Put pips to one side. As the Seville orange season came and went, I resigned myself to another year without attempting home-made marmalade. So when I saw a battered jar of Ma Made on the reduced shelf in the Co-op, I had to buy it. It took a mere two months for me to buy the sugar, use the sugar for something else, buy more sugar and finally get round to cleaning the jars and actually making the marmalade. Place a small plate or glass dish in the freezer. You will use this later to test the viscosity of the marmalade. Liberate some of the massed ranks of hoarded jam jars, with a sense of relief that they are finally coming in useful. Demand your children return some of the jars filched for potion making so you can have matching lids.

You can easily reduce the quantity of sugar down – I ususally use a kilo for the can and also skip the majority of the water. Makes 5 (ish) full jars. Tie the muslin bag to the pan handle, so it hangs near the bottom of the pan. Add the juice and 3 litres (5¼ pints) cold water. Bring to the boil, then simmer for 2hr without a lid or until the peel is very, very tender and the liquid has reduced to around 1cm (½in) depth. Skim off any scum during cooking and discard.Remove the oranges from the pan with a slotted spoon and set aside to cool. Carefully measure out 1.7 litres/3 pints of the cooking liquid, discarding any extra or topping up with water as necessary. Return the liquid to the pan. Because of the tartness of a Seville orange, the ratio of sugar to fruit in marmalade is 2:1. This recipe calls for 2kg of sugar and 1kg of oranges but you can scale it down or up using that ratio. How do you sterilise jam jars? Preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Place a few saucers in the freezer to chill (these will be used to test if the cooked marmalade has reached setting point).